This one-pot Thanksgiving turkey stuffing comes together so easily. The ground turkey allows you to cook flavorful turkey and stuffing at the SAME TIME! All the flavors sing in this dish with the seasoned ground turkey, fresh celery and carrots, the herby thyme and parsley, and the amazing custard-like bread. Miso adds a whole new dimension of salty, umami, rich flavor to your Thanksgiving stuffing. And the crushed red pepper doesn't add "spicy" to the point of a fire explosion on your tongue. Instead, it adds a pleasing warmth, like a cozy small fireplace you want to sit beside all night long. —Carissa Erzen
baguette, diced into large bite-size chunks (about 10 cups)
diced yellow onion
fine sea salt
ground black pepper
cloves of garlic, minced
crushed red pepper
fresh thyme leaves
chicken or vegetable broth
In This Recipe
Dice the baguette into bite-size chunks, to get about 10 cups of bread cubes.
Preheat the oven to 350°F.
Over medium-high heat, melt the butter in a Dutch oven.
Add the ground turkey and diced onion along with the salt and pepper. Cook until the meat is browned, about 8 minutes.
Add the garlic, celery, carrots, chili flakes, parsley and thyme. Cook for another 2 minutes, until the garlic and herbs become fragrant.
Move the Dutch oven off the heat. Mix in the bread cubes, and 1 cup of broth.
In a small bowl, microwave the remaining 1 cup of broth for one minute. Whisk in the miso paste and two eggs.
(The miso paste will more easily dissolve if the broth is warm).
Combine the broth/miso/egg mixture with the rest of the stuffing.
Cover the Dutch oven with the lid and cook in the oven for 40 minutes. Enjoy!!